Colombian Vegetable Stew (Cazuela de Verduras)

Ingredients

• 1 (about 250 g)white or red potato
• 250 gready-to-use pumpkin
• 1/3green plantain
• 200 gfrozen green peas
• 2 handfulsspinach, chopped
• as neededvegetable oil
• 1/2white onion, finely chopped
• 3 clovesgarlic, finely chopped
• 1/2carrot, peeled and finely chopped
• 1/2red pepper, finely chopped
• 1 tspground cumin
• 1 tspdried oregano
• 1 tspachiote seasoning (optional)
• 2bay leaves
• to tastesalt and pepper
• 2tomatoes, finely chopped
• 500 mlvegetable stock
• 200 mlcoconut milk
• 1 tbsptomato paste
• 2, halvedlimes
• to tastefresh coriander, chopped
• to tastefresh parsley, chopped

Instructions

1. 1

   Soften aromatics

   Heat vegetable oil in a pan over medium heat. Add the onion and garlic and cook for a couple of minutes, until soft.

2. 2

   Cook vegetables

   Add the chopped carrot and red pepper. Turn the heat up and cook for a few minutes.

3. 3

   Toast spices

   Stir in the cumin, oregano and achiote, if using. Cook for 2–3 minutes, until the spices smell fragrant.

4. 4

   Simmer sauce

   Add the tomatoes, tomato paste, stock and coconut milk, then season with salt and pepper. Bring to the boil, reduce the heat to low and simmer for about 20 minutes while you prepare the vegetables.

5. 5

   Prepare vegetables

   Peel and clean the potato, pumpkin and green plantain, then cut them into bite-sized pieces.

6. 6

   Blend the sauce

   Once the sauce has simmered for about 20 minutes and the vegetables are ready, briefly blend it with a hand blender. It does not need to be completely smooth.

7. 7

   Cook root vegetables

   Add the 2 bay leaves, potato, pumpkin and green plantain. Cover and cook over a low heat for 15–20 minutes, until the vegetables are almost tender.

8. 8

   Finish the stew

   Add the green peas for the final 5 minutes of cooking. Stir in the spinach just before serving, and remove the bay leaves.

9. 9

   Serve with herbs

   Ladle into a cazuela or soup bowl. Squeeze over lime juice and scatter with fresh coriander and parsley. Serve as it is, with white rice and patacones, or alongside a light salad.

What is Colombian vegetable stew?

Cazuela de verduras is a Colombian-style vegetable stew, named for the earthenware pot in which it may be served. This version brings together familiar vegetables in a coconut and tomato sauce with cumin, oregano and achiote.

The mix of potato, pumpkin and plantain makes the stew hearty, while peas and spinach add colour and freshness. Lime and herbs at the end lift the rich, gently sweet sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 7g protein, 35g carbs, 14g fat.

The potato, pumpkin, plantain and peas provide most of the carbohydrates, while coconut milk and cooking oil contribute most of the fat. Peas supply some protein, with smaller amounts from the other vegetables. For a balanced plate, serve a moderate portion with a fresh salad or another vegetable side.

Building the coconut sauce

Aromatics: Let the onion and garlic soften before adding the carrot and pepper, so the base cooks evenly without rushing the garlic.

Spices: Cooking the cumin, oregano and achiote briefly helps their aromas mingle with the vegetables. Achiote can be left out if unavailable; it mainly gives the sauce its red hue.

Coconut milk: The coconut milk rounds out the tomatoes and stock. Simmer the sauce gently for about 20 minutes before adding the larger vegetable pieces.

Preparing the vegetables

Even pieces: Cut the potato, pumpkin and plantain into similar bite-sized pieces so they cook at roughly the same pace.

Plantain: Use green, unripe plantain as listed; its firmer texture suits a stew better than a ripe, sweet one. Peel it carefully before cutting.

Getting the texture right

Blending: Briefly blend the sauce after its first simmer, stopping while it still has some texture. A completely smooth purée is not needed.

Tenderness: Keep the stew covered on low heat until the potato, pumpkin and plantain are almost tender. Add the peas for the final 5 minutes and stir in the spinach just before serving.

Timing the stew

The sauce simmers for about 20 minutes while you peel and chop the vegetables, making good use of that time. Once the vegetables go in, allow another 15–20 minutes, then add the peas and spinach at the end.

Check the potato and pumpkin with a fork: they should be tender but still hold their shape. Cooking times can vary with the size of the pieces, so begin checking towards the earlier end of the range.

Serving ideas

Lime: Squeeze lime over the stew just before eating to balance the creamy coconut sauce. Add the juice gradually and taste as you go.

Sides: Serve it in a soup bowl or cazuela, either on its own or with white rice and patacones. A light salad is another simple accompaniment.

Recipe notes & tips

• Cut the potato, pumpkin and plantain into similar-sized pieces for more even cooking.
• Keep the sauce at a gentle simmer so the coconut milk does not boil vigorously.
• Blend the sauce briefly and leave a little texture rather than aiming for a perfectly smooth finish.
• Add the spinach at the very end so it just wilts in the hot stew.
• Taste after adding the lime and adjust the salt and pepper before serving.

Variations

• No achiote: Leave it out if you cannot find it; the stew will still have its cumin and oregano flavour.
• More greens: Add extra spinach at the end, allowing it to wilt in the warm stew.
• Different squash: Use another firm pumpkin or squash in place of the ready-to-use pumpkin.
• Milder lime: Squeeze in only some of the lime juice at first, then add more to taste.
• Hearty sides: Serve with white rice and patacones for a more substantial meal.

Common mistakes to avoid

• Using ripe plantain: Choose green plantain so the pieces hold their shape better in the stew.
• Cutting uneven pieces: Make the potato, pumpkin and plantain similar in size so they cook at a similar rate.
• Over-blending the sauce: Blend only briefly; a little texture is part of the finished stew.
• Boiling too hard: Keep the covered stew at a low heat to cook the vegetables gently.
• Adding spinach too early: Stir it in just before serving so it does not overcook.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions